Basbousa with Toffee

Ingredients

• 2 cups fine semolina
• 3/4 cup powdered milk
• 3 tablespoons grated coconut
• 3 eggs at room temperature
• a pinch of vanilla
• 1 cup sugar
• 1/2 cup vegetable oil
• 3 cups milk
• 3 teaspoons baking powder
• Toffee sauce
• Nuts for garnish
• Grated coconut for garnish
• White chocolate shavings for garnish
• Toffee sauce to serve, if desired
• For Hanadi’s other great recipes try: Easy homemade qatayef batter
• To make the toffee sauce click: How to make toffee sauce

Method

1. Mix semolina flour, powdered milk, and grated coconut, then put them in a saucepan over low heat and stir until they turn golden
2. Turn off the heat and set them aside
3. In a bowl, whisk the eggs with a pinch of vanilla, then add 1 cup sugar and whisk
4. When the sugar dissolves, add the oil and the liquid milk and mix well
5. Sift in the baking powder, then add the semolina and coconut mixture we set aside at the beginning, and mix well
6. Grease a baking pan with butter, pour the mixture into it, then put it into a preheated oven at 200°C
7. When the basbousa is cooked, brown the top, then cut it and drizzle with the toffee sauce
8. Garnish the toffee basbousa with nuts or grated coconut or white chocolate shavings as desired
9. Serve the toffee sauce on the side if desired as well
10. Serve the toffee basbousa cold
11. To make toffee sauce click the following link: How to Make Toffee Sauce